Manufacture of Loaf-type Processed Cheese Products Using Transglutaminase Crosslinked Micellar Casein Concentrate and Milk Protein Concentrate

Document Type

Article

Publication Date

6-2023

Abstract

The aim of this research was to determine the effect of transglutaminase (TGase; 0, 0.3 and 3.0 units/g of protein) crosslinked micellar casein concentrate (MCC) and milk protein concentrate (MPC) on the functionality of process cheese product (PCP) loaf-type formulation. The results showed that TGase significantly (P ≤ 0.05) increased viscosity after manufacture. Higher TGase levels also significantly (P ≤ 0.05) affected post-manufacture melt characteristics such as melt viscosity and melt area measured using a rapid visco analyser and Schreiber melt test respectively. The study shows that the TGase treatment alters meltability of PCP.

Publication Title

International Journal of Dairy Technology

Volume

76

Issue

4

First Page

727

Last Page

736

DOI of Published Version

10.1111/1471-0307.12977

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